Root Vegetable Soup with Baby Shells

Prep Time15 mins

Cook Time3 hrs 30 mins

Keyword: celebrateonabudgetmenu

Pasta Range: Tradizionale

Pasta Shape: Small Shells

Cooking Skill: Advanced

Collection: Zero Waste

Serves:

Calories: 390kcal

Ingredients

Bones from whole chicken
Vegetable scraps skins and peelings from onion, garlic, kale stems, parsley stems, potato, parsnip, carrot and sweet potato, washed and rinsed as needed
1 Parmesan rind
3 cloves garlic divided
2 tbsp reserved bacon fat
1 onion chopped
1 parsnip chopped
1 carrot chopped
1 small potato chopped
1 small sweet potato chopped
1 can (540 mL can) cannellini beans
1 can (398 mL can) diced tomatoes
1/2 tsp each salt and pepper
1/4 tsp red chili flakes
2 cups Italpasta Baby Shells
1/2 bunch chopped kale about 2 cups
2 tbsp lemon juice
1/2 cup shaved Parmesan cheese
1/2 loaf crusty bread sliced and toasted

Instructions

In large pot, combine chicken bones, vegetable scraps and Parmesan rind. Pour in 8 cups (2 L) cold water; bring to boil over medium heat. Skim off any foam or impurities that float to the top as needed. Reduce heat to medium-low; simmer gently for 2 1/2 hours to 3 hours or until broth is flavourful. Strain through fine-meshed sieve into large pot; set aside.
Mince 2 garlic cloves; set aside. Heat reserved bacon fat in large saucepan set over medium heat; cook onion and minced garlic for 3 to 5 minutes or until slightly softened. Stir in broth, parsnip, carrot, potato, sweet potato, beans, tomatoes, salt, pepper and chili flakes; bring to boil. Reduce heat to medium-low; cook for 25 to 30 minutes or until vegetables are just tender.
Stir in pasta; cook for 6 minutes. Stir in kale and lemon juice; cook for 2 to 3 minutes or until pasta is tender and kale is wilted. Garnish with Parmesan. Rub toasted bread with garlic clove; serve bread with soup.

Tips

Alternatively, for impressive plating, serve soup with baked Parmesan rounds. Preheat oven to 400°F (200°C). Using 1/2 cup (125 mL) grated Parmesan cheese, mound heaping tablespoonfuls of grated Parmesan onto parchment paper-lined baking sheet, about 2 inches (5 cm) apart. Bake for about 5 minutes or until golden and crisp. Let cool completely before serving.

Nutritional Analysis